Thanks to it's melting pot culture and unique selection of ingredients, Meridona has developed a world-class cuisine that blends Portuguese, Indian, Middle Eastern, and Asian dishes into something that is entirely it's own. Most Meridonan meals are centered around fish and two foods unique to the island; vishil, a grain best described as a wheat-rice hybrid known for it's savory flavor, and the meat of the meriboar (sus scofra quisis), a subspecies of the boar family known for it's tender and flavorful meat. Vishil and meriboar have become delicacies in many developed regions of the world.
The most popular Meridonan dish is a vishil-based crepe known as arrozioso. It can be prepared as a sweet or savory dish and is commonly eaten for breakfast. Meriburgers, made with meriboar, are also popular throughout the island, and actually preceded the American hamburger by nearly 25 years. For desert, Booney bread has been a traditional favorite of Meridonans. Named after it's creator, baker Patrick Booney, the sweet consists of vishil bread drizzled in caramel and sprinkled with powdered sugar.
While Meridona has it's share of traditional dishes, it has in recent years been home to a constantly evolving food scene, as an influx of world-class chefs arrive to the island to learn the cuisine and add their own personal touches. The town of Barbarossa has been considered the mecca of the culinary pilgrimages to Meridona, hosting a growing number of not only high-end restaurants, but innovative food trucks as well.
